Master Brewers Association of the Americas

​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​New from Master Brewers!

Register for the NEW Brewery Packaging Technology Light Course!

Unlock the fundamentals of brewery packaging with insights from industry experts at the new Brewery Packaging Light Course. You'll gain key knowledge about container manufacturing, filling processes, sanitation, and more to ensure efficiency in your packaging operation. Enroll today to take the first step toward brewery packaging excellence!

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​​​Ask the Brewmasters

Ask questions and receive answers and input from your fellow brewers.

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Find your local brewing community and network with other members in your area.

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View live and on-demand webinars to gain practical knowledge and skills.

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Courses​​

Gain insight and technical expertise in specialized classes from industry thought leaders.

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Leading Publications

Delve into brewing technology with ​Technical Quarter​​​ly and specialized topics in our bookstore.

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Master Brewers Podcast

Listen weekly to interviews with the industry's best & brightest.​

Retrieving Data

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​​​​​Upcoming Events

Brewing Summit 2025

End-Of-Year Registration Is Now Open!

Register now to join us at Brewing Summit 2025 in Palm Desert, CA, August 13–15. Lock in the best rate of the season when you register by December 31. ​​Don't miss these savings–register​ today! ​

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Member Referral Program

Save On Membership Dues When You Refer Colleagues

Members earn 20% savings on their membership dues for each new member they refer with our Member Referral Program. Refer five members, and the next time you renew, your dues are free. Share the power of Master Brewers with today!

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Technical Quarterly

Just Published: First Articles from Technical Quarterly, Vol. 61, No. 3

Biogenic amines (BAs) are organic compounds found in fermented foods and drinks. Elevated BA levels impact health and influence flavor, notably in wines and sour beers. Molly Browning et al. studied seven fermentation conditions, analyzing six BAs: phenylethyl amine, triethylenediamine, putrescine, cadaverine, histamine, and tyramine. In the second article published in this issue of TQ, Frances Tietje-Wang and Christian J. Mercado Acevedo discuss unconscious biases and their implications within the brewing industry.

Focus Issue Guest Editors: Glen P. Fox, Phil Markowski, and Richard Preiss

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